CHEF’S VALENTINE’S DAY FEATURES
STARTERS
BURRATA AL TARTUFO CROCCANTE — 23
Crispy plank-crusted burrata and Parmigiano cheese, delicately fried, finished with prosciutto croccante and black truffle caviar.
PIZZA DEL CUORE — 25
House made heart-shaped pizza with mozzarella, garlic cream sauce, blistered tomatoes, and sautéed spinach.
INSALATA DI PERE AL MIELE — 19
Red wine and honey poached pear, with arugula, shaved red onion, toasted almonds, dried cranberries, goat cheese, and honey-lemon vinaigrette.
ENTREES
BRASATO AL VINO ROSSO — 42
Slow braised short rib in a red wine demi-glace with rosemary and aromatic vegetables, served over house-made mashed potatoes.
AMORE DEL MARE — 42
House made red heart ravioli filled with crab, shrimp, and ricotta, paired with red snapper over medallion potatoes, topped with frizzled onions, and finished with Tuscan sauce.
NERO IMPERIALE — 34
House made black paccheri pasta, cherry peppers, arugula, and burrata in a light cream cacio e pepe reduction, finished with toasted panko crumbs.